Green beans and potatoes with bacon

Green Beans and Potatoes with Bacon

This rustic dish brings together tender green beans, soft potatoes, and crispy bacon, all seasoned with garlic, onion, and a touch of broth. It’s savory, satisfying, and pairs perfectly with roasted meats, grilled dishes, or even as a main on its own.

Prep & Cook Time

Prep Time: 10–15 minutes

Cook Time: 25–30 minutes

Total Time: ~40–45 minutes

Ingredients

4 slices thick-cut bacon, chopped

1 small onion, diced

2 garlic cloves, minced

3–4 medium Yukon Gold or red potatoes, cut into chunks

12 oz fresh green beans, trimmed (or use frozen, thawed)

1 cup chicken or vegetable broth

Salt & black pepper, to taste

Optional: red pepper flakes, a splash of vinegar, or smoked paprika

Instructions

1. Cook the Bacon

In a large skillet or Dutch oven, cook bacon over medium heat until crispy.

Remove with a slotted spoon and set aside on paper towels. Leave about 1 tbsp of bacon fat in the pan.

2. Saute Onion & Garlic

In the same pan, add onion and cook 2–3 minutes until translucent.

Add garlic and cook for 30 seconds more.

3. Add Potatoes & Simmer

Add chopped potatoes and saute for 2–3 minutes.

Pour in broth, cover, and simmer for 10–12 minutes or until potatoes are fork-tender.

4. Add Green Beans

Stir in green beans and season with salt and pepper.

Cover and simmer for another 8–10 minutes until green beans are tender (but not mushy).

5. Finish & Serve

Uncover and simmer off any excess liquid if needed.

Stir in crispy bacon. Taste and adjust seasoning.

Optional: Add a splash of apple cider vinegar or a pinch of smoked paprika for extra flavor.

Tips & Variations.

Make it a meal: Add cooked chicken, sausage, or eggs for extra protein.

Vegan option: Use plant-based bacon or skip it and boost flavor with smoked paprika or liquid smoke.

Don’t overcook: Green beans should still have a bit of bite.

Add herbs: Thyme or parsley go beautifully in this dish.

Frequently asked questions FAQs

Q: Can I use canned green beans?

A: Yes, but add them near the end since they’re already soft.

Q: What kind of potatoes work best?

A: Waxy potatoes like Yukon Gold or red potatoes hold their shape best, but russets work too for a softer texture.

Q: Can I make it ahead of time?

A: Yes! Reheats well. Store in the fridge up to 4 days.

Q: Can I cook this in a slow cooker?

A: Absolutely. Saute bacon, onion, and garlic first. Then add all ingredients to a slow cooker and cook on LOW for 4–5 hours.

Nutritional Information 

Approximate values:

Calories: ~210

Protein: 7g

Fat: 10g

Carbs: 22g

Fiber: 4g

Sugar: 3g

Sodium: ~420mg